- Seared rainbow trout:
- 600g Lightly Smoked Rainbow Trout, skin on and scored
- 1 tablespoon Olive oil
- 1 ½ teaspoons Lemon zest
- 1 Tablespoon Wholegrain mustard
- 1 teaspoon Fynbos honey
- Sea salt, to taste
- Tomato, lemon & quinoa salad:
- 1 cup Quinoa
- ½ Lemon, juiced
- 800g Exotic tomatoes, sliced
- 4 tablespoons extra virgin olive oil
- 1 handful Fresh basil leaves, torn
PreparationTo make the trout, mix the lemon zest with the mustard, honey and 1 tablespoon olive oil. Spread it evenly over the fleshy side of the fish. Brush the skin with olive oil.
Heat a large pan and when searing hot add the trout, skin side down, season with sea salt.
Cook until the skin starts to blister, char slightly and become crisp. Turn and very briefly sear the trout on the flesh side.
To make the salad, add one cup quinoa to two cups water and gently simmer for approximately 20 - 30 minutes until tender and all the water has been absorbed. Squeeze in the lemon juice and 2 tablespoons extra virgin olive oil while still warm.
Toss the sliced tomatoes with the torn basil leaves and remaining olive oil.
Season and spoon the quinoa over the tomatoes and basil on a large serving dish.
Place the trout over the quinoa skin side up.
Garnish with basil leaves and serve.